Pepper Ricotta Primavera

• 1 cup part-skim ricotta cheese
• 1/2 cup fat-free milk
• 4 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1 medium zucchini, sliced
• 1 cup frozen peas, thawed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 6 ounces fettuccine, cooked and drained

1. Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next seven ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

ricotta cheese, milk, olive oil, garlic, red pepper, green pepper, sweet red pepper, sweet yellow pepper, zucchini, frozen peas, oregano, dried basil

Taken from www.tasteofhome.com/recipes/pepper-ricotta-primavera/ (may not work)